Yesterday I didn't feel like going grocery shopping. I was at a loss as to what to make for dinner. So, I went digging in my freezer and found a 2 pack of boneless pork tip roasts that I had purchased a couple months ago on sale at Costco. Hmmmm.... what to do with it? I figured I would make something in the slow cooker. OK, WHAT? Then I went digging in my pantry and I came up with some enchilada sauce, black beans, chopped green chilies, ect. I threw it all in the slow cooker and ended up with a delicious, flavorful and most of all EASY meal that the family loved AND I even had plenty of leftovers for a second meal the following night (double SCORE). Last night we had the shredded pork over a fresh salad with romaine lettuce, avocado, tomatoes, cheese, fresh cilantro and lime. Tonight, it was a choice between burritos or quesadillas. Of course, I ended up making both because everyone wanted something different! This shredded meat would also be great in tacos, taquitos, enchiladas.... well, you get the point!
Ingredients
- 2 Boneless Pork Tip roasts (from Costco), or 1 large boneless pork roast approx. 3 lbs.
- 2 Tbsp. oil
- Pepper to taste
- Seasoning Salt (I used ADOBO All Purpose Seasoning)
- 1 large onion, diced
- 2 15.25 oz. cans black beans, rinsed and drained
- 2 15.5 oz. cans hominy, drained (you can substitute with pinto beans if you choose)
- 1 7 oz. can chopped green chilis
- 1 28 oz. can red enchilada sauce
- 8 cloves fresh garlic, chopped
- 1 jalapeno, seeded and diced
Heat oil in large pan and season whole roasts liberally with seasoning salt and pepper. Brown on all sides. Remove from pan and place in slow cooker. Add all other ingredients on top of meat in slow cooker. Cook on high for 6 hours. Remove roasts and shred meat with a fork. Return shredded meat to slow cooker and mix it with contents in cooker. Meat will soak up all of the liquid. Serve in one of the many options listed above and enjoy! ***I also froze some of this and it freezes great!***
-Nicole
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